Banana Peanut Butter Layer Cake with Chocolate Ganache

You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen!”

You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen: Recipes from The Creator of Savory Simple."

Emotions are high at Savory Simple Headquarters. Today is the day, over two years in the making. I’m having a hard time wrapping my brain around the fact that The Gourmet Kitchen is finally available online and in stores. It’s… surreal is the only word I can think of to describe it.

To celebrate the book’s release, I’m giving away 10 copies! Scroll to the bottom of the post (just above the recipe), for information on how to enter. 

Update: This giveaway has ended!

You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen: Recipes from The Creator of Savory Simple."

Life has changed a lot since I first started writing this blog in 2009, and the cookbook is quite a milestone for me. Quitting my job to pursue a culinary career was a daunting move, but one that has paid off in countless ways. If you’ve dreamed about switching careers but are scared to make a big change… remember that you only live once. There are no guarantees in life, but sometimes you have to take that chance. I’m so grateful that I did.

I learned a lot about myself during the book creation process. I learned that I’m a perfectionist, which has nothing to do with achieving perfection. I learned that I struggle without short deadlines, and that I’m very hard on myself. I learned that I am surrounded by some of the most wonderfully supportive people, and that I am incredibly lucky.

You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen: Recipes from The Creator of Savory Simple."You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen: Recipes from The Creator of Savory Simple."

The Gourmet Kitchen has over 100 recipes, each with a full page color photograph taken by me. There are 5 chapters: 

  1. Breakfast & Brunch
  2. Soups & Salads
  3. Appetizers & Sides
  4. Main Courses
    1. Meat & Poultry
    2. Seafood
    3. Vegetarian
  5. Sweets & Treats
    1. Ice Creams & Custards
    2. Cakes & Cupcakes
    3. Cookies & Bars
    4. Pies, Tarts & Fruit Desserts
    5. Candy & Drinks

There are recipes for everyone, ranging from quick & easy to advanced.

Some of my favorite recipes include: Spinach, Artichoke, and Potato Frittata; Poached Salmon Soup with Udon and Mushrooms; Pear, Roquefort, Date, and Walnut Salad; Loaded Hummus; Jumbo Lump Crab Pot Pie; Asparagus and Sun-Dried Tomato Lasagna, and this Banana Peanut Butter Layer Cake with Chocolate Ganache.

To celebrate today’s launch, I’m giving away 10 copies of The Gourmet Kitchen! To enter, simply leave a comment. I’ll randomly select the winners next week and contact them via email :)

You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen: Recipes from The Creator of Savory Simple."

Update: This giveaway has ended!

You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen: Recipes from The Creator of Savory Simple."
Print Pin Recipe

Banana Peanut Butter Layer Cake with Chocolate Ganache

5 from 1 vote
You don’t want to miss this decadent Banana Peanut Butter Layer Cake with Chocolate Ganache, shared from my new cookbook, “The Gourmet Kitchen!”
Course Dessert
Cuisine American
Keyword banana peanut butter layer cake
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 16
Calories 604
Author Jennifer Farley

Ingredients

For the cake

  • 12 1/2 ounces (2 1/2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups mashed ripe bananas, 3 to 4 medium
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons spiced rum, or substitute additional vanilla extract
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature

For the buttercream

  • 1 cup granulated sugar
  • 1/4 cup water
  • 4 large egg whites
  • 13 ounces unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 to 1 cup creamy peanut butter

For the ganache

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 1/2 ounces unsalted butter, room temperature, cut into small cubes

Instructions

Prepare the cake

  • Preheat the oven to 350 degrees F and place an oven rack in the middle position. Lightly grease the bottoms of three 8-inch cake pans with baking spray or butter, and cover with parchment rounds. Set aside.
  • In a medium bowl, whisk the flour, baking powder, and salt. In a separate small bowl, combine the bananas, vanilla, and rum.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, swiftly alternate between adding the dry and wet ingredients for a minute. Scrape down the sides, making sure to reach the bottom of the bowl. Turn the mixer up to medium speed for 30 seconds.
  • Distribute the batter evenly among the three cake pans, using a spatula to even out the tops.
  • Bake until a toothpick inserted into the center of each cake comes out clean, 29 to 33 minutes. Allow the cakes to cool completely in the pan before removing.

Prepare the buttercream

  • To form the syrup, add the sugar and water to a medium saucepan. Cover and turn the heat to high. Once the liquid begins to simmer and is giving off steam, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft-ball stage, 235 to 240 degrees F, approximately 5 minutes.
  • While the sugar is turning to syrup, beat the egg whites on high speed in a stand mixer with the whisk attachment, until a soft peak has formed.
  • Turn the mixer speed down to medium-low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue or the egg whites might scramble.
  • Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling to room temperature, 15 to 20 minutes. To speed up this process, ice packs may be placed around the bowl.
  • Once the meringue has come to room temperature, slowly begin incorporating the soft butter on medium speed. Once all the butter has been mixed, turn the mixer speed up to high and slowly add the vanilla, followed by the peanut butter, 1 tablespoon at a time. After adding in 1/2 cup, taste the buttercream for flavor. Add additional peanut butter to taste, 1 tablespoon at a time.

Assemble the cake:

  • Place a cardboard round on the cake stand and top with the first layer of cake (remove the parchment paper).
  • Spread approximately 1 cup of buttercream evenly on the cake with a spatula. Repeat with the second and third layers (don’t forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting and place in the refrigerator to chill.

Prepare the ganache:

  • Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water.
  • Using a heatproof spatula, stir the mixture until melted and smooth.
  • Allow the glaze to cool for 2 to 3 minutes. Starting at the center and moving outward in a circular motion, pour the glaze over the chilled cake, smoothing the top with a small offset spatula.
  • Serve the cake at room temperature.

Nutrition

Calories: 604kcal | Carbohydrates: 63g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 130mg | Sodium: 187mg | Potassium: 230mg | Fiber: 1g | Sugar: 42g | Vitamin A: 22.3% | Vitamin C: 2.2% | Calcium: 6.4% | Iron: 7.9%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

Leave a Comment

Your email address will not be published. Required fields are marked *

  • I am so so so proud of you! This cookbook is such a work of art and I can’t wait to read through it more. I’ve already earmarked at least 10 recipes that I’m dying to try – starting first with that cheddar apple galette. OMG. Alanna and I actually even compared notes on the ones we earmarked and about half were the same ones haha!! CONGRATS!!!

  • Your book looks amazing! I’m so happy for your accomplishment and I’m looking forward to receiving your book as a Christmas gift…I just need to tell my daughters!! lol

  • The cake looks amazing! I might have to make it for my next dinner party!

    Also, congratulations on your book! I’d love to get some as Christmas gifts for my friends.

  • Congratulations on your book! I made a chocolate cake with ganache frosting last week, but this cake looks so mouthwatering I’m going to make another cake this week! Fortunately I have some overripe bananas sitting on my counter and a extra big jar of peanut butter right next to it (for midnight snacks you know). Once again, congrats!